- March 24, 2016 at 2:29 am #370632
2 1/2 cups walnuts, toasted and chopped
1 cup heavy cream
1 tablespoon espresso powder / finely ground espresso beans
1/2 teaspoon sea salt
1 cup honey
Place the nuts in a medium sized, glass or ceramic mixing bowl.Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees – hard ball stage. Remove from heat.
In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan – just before a simmer. Stir in the honey. Bring the mixture to a boil.
Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it.
It is easier to handle this way – not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces.
Wrap & twist in parchment paper.Makes 1 1/2 dozen nut caramels, or a couple dozen individual caramels
In either case keep the caramels in a cool place (or refrigerate) until completely set.
- March 24, 2016 at 11:28 pm #462988mosParticipant
Armymomof2…you listed ‘1 tablespoon espresso powder / finely ground espresso beans’ as ingredients. Any idea how much to use in beans to make the powder?
- April 14, 2016 at 7:26 pm #463051
Try 4-6 beans then measure.
- April 14, 2016 at 11:12 pm #463054mosParticipantThanks so much…I can work with that!
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